Blood-pressure-regulating composition for healthy person

Abstract

[Problem] To provide a composition for regulating blood pressure for a healthy person. [Solution] A blood-pressure-regulating composition for a healthy person, said composition being characterized by containing a guar gum degradation product, and being characterized in that: 70 mass% or more of the guar gum degradation product has an average molecular weight within the average molecular weight range of 1.0 × 103 to 1.0 × 105; the composition has a viscosity of 10 mPa·s or less when a 2 mass% aqueous solution at 37°C is measured at 10 rpm using an E-type viscometer, or has a viscosity of 5 mPa·s or less when the aqueous solution is measured at 20 rpm, or has a viscosity of 3 mPa·s or less when the aqueous solution is measured at 30 rpm; the composition is obtained by hydrolyzing a galactomannan polysaccharide which contains guar-derived endosperm and in which the content ratio (galactose:mannose) of galactose and mannose is within the range of 1:1.3 to 1:2, by using a microorganism-derived β-mannanase to reduce the molecular weight of the polysaccharide; and the composition contains at least 70 mass% of dietary fiber in terms of the dietary fiber content stipulated in the enzyme-HPLC method.

Description

Blood pressure regulating compositions for healthy individuals

[0001] This invention relates to a blood pressure regulating composition for healthy individuals, and the like.

[0002] High blood pressure is a major risk factor for cerebral infarction, cerebral hemorrhage, and cardiovascular disease, and in Japan, approximately 40 million people are estimated to have high blood pressure. According to the "Hypertension Treatment Guidelines 2019" (Non-Patent Literature 1), normal blood pressure is defined as a systolic blood pressure (hereinafter, "maximum blood pressure") of less than 120 mmHg and a diastolic blood pressure (hereinafter, "minimum blood pressure") of less than 80 mmHg, high-normal blood pressure is defined as a systolic blood pressure of 120-129 mmHg and a minimum blood pressure of less than 80 mmHg, high blood pressure is defined as a systolic blood pressure of 130-139 mmHg and / or a minimum blood pressure of 80-89 mmHg, Grade I hypertension is defined as a systolic blood pressure of 140-159 mmHg and / or a minimum blood pressure of 90-99 mmHg, Grade II hypertension is defined as a systolic blood pressure of 160-179 mmHg and / or a minimum blood pressure of 100-109 mmHg, Grade III hypertension is defined as a systolic blood pressure of 180 mmHg or higher and / or a minimum blood pressure of 110 mmHg or higher, and (isolated) systolic hypertension is defined as a systolic blood pressure of 140 mmHg or higher and a minimum blood pressure of less than 90 mmHg.

[0003] Furthermore, type 2 diabetes, the most common type of diabetes, is caused by either the pancreas not being able to produce enough insulin, the insulin produced being largely ineffective due to cellular resistance, or both. According to the World Health Organization, 90% of diabetes cases are type 2 diabetes. Obesity is defined as a condition in which excessive body fat is accumulated. The main cause of obesity is an imbalance between calorie intake and calorie expenditure; when calorie intake exceeds calorie expenditure, the excess calories are stored in the body as fat, eventually leading to obesity. Obesity is also a cause of lifestyle-related diseases such as diabetes, hypertension, and hyperlipidemia. Hypertension leads to the progression of arteriosclerosis, but the risk is further increased when factors such as diabetes, obesity, and aging are combined. Therefore, in order to maintain a healthy state in old age, it is important to regulate blood pressure from a young age (especially between the ages of 20 and 50) to avoid developing hypertension. Furthermore, Patent Document 1 discloses a technology in which a dietary fiber preparation containing partially hydrolyzed guar gum and fructooligosaccharides can be administered to treat multiple diseases, including hypertension. In addition, there are reports that guar gum hydrolysates lower blood pressure in diabetic patients and elderly hypertensive patients.

[0004] Japanese Patent Publication No. 2012-111771

[0005] Japanese Society of Hypertension <https: / / www.jpnsh.jp / guideline.html>

[0006] Although there has been much research on compositions for treating hypertension associated with disease, compositions that effectively regulate elevated blood pressure in healthy individuals have not been well known. The present invention has been made in view of the above problem, and its objective is to provide a composition for regulating blood pressure in healthy individuals.

[0007] The inventors have discovered that a composition containing a specific guar gum hydrolysate has the effect of effectively regulating the blood pressure of healthy individuals, and have thus completed the present invention. Thus, the present invention provides a blood pressure regulating composition for healthy individuals, comprising a guar gum hydrolysate, wherein the guar gum hydrolysate has an average molecular weight of 1.0 × 10⁻⁶. ３~1.0 x 10 ５ It is characterized by containing 70% by mass or more of materials within the average molecular weight range, and having a viscosity of 10 mPa·s or less when measured at 10 rpm at 37°C using an E-type viscometer, or 5 mPa·s or less when measured at 20 rpm, or 3 mPa·s or less when measured at 30 rpm, and containing guar endosperm, with a galactose-to-mannose content ratio (galactose:mannose) in the range of 1:1.3 to 1:2, obtained by hydrolyzing galactomannan polysaccharide using microbial-derived β-mannanase to reduce its molecular weight, and containing at least 70% by mass of dietary fiber as defined by enzyme-HPLC.

[0008] In the above invention, it is preferable that the healthy person is in their 20s to 50s. It is also preferable that the healthy person's BMI is less than 30. In another invention, a food or beverage containing a blood pressure regulating composition for healthy persons can be provided. Food and beverages include food and drinks, and examples include nutritional supplements, health foods, foods for specified health uses, foods with functional claims, dietary therapy foods, comprehensive health foods, supplements, tea beverages, coffee beverages, juices, soft drinks, drinks, cooked rice, bread, noodles, dairy products, egg products, processed seafood and livestock products, confectionery, oils and fats and processed oils and fats products, seasonings, and prepared foods.

[0009] According to the present invention, a composition for regulating blood pressure in healthy individuals can be provided.

[0010] This graph compares systolic (A) and diastolic (B) blood pressure in healthy individuals between the intake group and the non-intake group. The data are shown as mean ± standard deviation (S.D.).

[0011] Next, embodiments of the present invention will be described with reference to the figures and tables. The technical scope of the present invention is not limited by these embodiments, and it can be implemented in various forms without changing the gist of the invention. "Guar gum" refers to a water-soluble natural polysaccharide obtained from the endosperm (more precisely, the cotyledons) of the guar bean. It is a polysaccharide having two linearly linked mannose molecules and one galactose side chain, and the average molecular weight of naturally occurring guar gum is 2.0 × 10⁻⁶.５ ~3.0×10 ５ It is at this level. Guar gum is known to have physiological effects such as an effect of suppressing blood glucose level increase, an effect of reducing cholesterol, and an effect of improving bowel movement. In the present invention, the guar gum degradation product means a water-soluble dietary fiber obtained by using beans derived from the annual leguminous plant guar (scientific name: Cyamopsis tetragonoloba) used for food in India, Pakistan, etc. as a raw material, hydrolyzing the galactomannan polysaccharide contained in its endosperm, and reducing its molecular weight. As a method for hydrolyzing guar gum, there are an enzymatic degradation method, an acid degradation method, etc., although it is not particularly limited, but the enzymatic degradation method is preferable from the viewpoint of easily adjusting the molecular weight of the degradation product.

[0012] The enzyme used in the enzymatic degradation method is not particularly limited as long as it is an enzyme that hydrolyzes a mannose straight chain, but it is preferable to use β-mannanase derived from Aspergillus genus bacteria, Rhizopus genus bacteria, etc. The average molecular weight distribution of the guar gum degradation product has an upper limit value of 1.0×10 ５ or less, preferably 5.0×10 ４ or less, more preferably 2.5×10 ４ or less. The lower limit value of the average molecular weight distribution of the guar gum degradation product is 1.0×10 ３ or more, preferably 2.0×10 ３ or more. If the average molecular weight distribution is less than 1.0×10 ３ , it becomes difficult to sufficiently exhibit the physiological action, and if the average molecular weight exceeds 1.0×10 ５ , the viscosity becomes too high and it becomes difficult to contain it in food and drink products. The method for measuring the molecular weight distribution is not particularly limited, but for example, polyethylene glycol (average molecular weight: 2×10 ２ , 2×10 ３ , 2×10 ４ and 1×10 ５ ) is used as a molecular weight marker, and there is a method using gel filtration chromatography method, etc.

[0013] The guar gum hydrolysate of the present invention contains 70% by mass or more of the above average molecular weight range, preferably 80% by mass or more. Galactose is a type of monosaccharide classified as an aldohexose, and its molecular formula is C ６ H １２ O ６ Its molecular weight is 180 (the same as glucose). In terms of stereochemistry, the -OH groups at position 2 (second from the top in the Fischer projection) and position 5 are in the same direction, while those at positions 3 and 4 are in opposite directions. The stereochemistry of position 5 of D-galactose is the same as that of D-glyceraldehyde. Mannose is a type of monosaccharide classified as an aldohexose, and its molecular formula is C ６ H １２ O ６ Its molecular weight is 180 (the same as glucose). In terms of stereochemistry, the -OH groups at positions 2 and 3 are in the same direction, while those at positions 4 and 5 are in opposite directions. The stereochemistry at position 5 of D-mannose is the same as that of D-glyceraldehyde. Mannose is not metabolized much in humans, and when ingested orally, it hardly enters the glycolysis pathway.

[0014] In this invention, viscosity was measured using an E-type viscometer manufactured by Toki Sangyo Co., Ltd. (using a standard cone rotor 1°34' × R24). The galactose to mannose content ratio (galactose:mannose) was calculated from measurements obtained by subjecting the acid hydrolyzed guar gum hydrolysate of the present invention to high-performance liquid chromatography. The operating conditions for high-performance liquid chromatography were as follows: Detector: Fluorescence detector Column: TSKgel Sugar AXI, φ4.6 mm × 150 mm, manufactured by Tosoh Corporation Column temperature: 60°C Mobile phase: 0.5 mol / L borate buffer (pH 8.7) Flow rate: 0.4 mL / min Fluorescence excitation wavelength: 320 nm Fluorescence measurement wavelength: 430 nm Post-column: Reaction solution: 1% L-arginine solution Reaction solution flow rate: 0.7 mL / min Reaction temperature: 150°C

[0015] <Preparation of Guar Gum Hydrolysate> Example 1 900 g of water was mixed with 0.1 N hydrochloric acid to adjust the pH to 3.4. Then, 0.24 g of β-mannanase derived from commercially available Aspergillus bacteria and 100 g of guar gum powder were added and mixed. This mixture was reacted at 45°C to 50°C for 20 hours. After the reaction, the enzyme was inactivated by heating at 90°C for 15 minutes. The reaction solution was filtered and separated by suction filtration, and the clear solution obtained by removing insoluble matter was concentrated under reduced pressure (using a Yamato evaporator). A solid content of 21% by mass was obtained. This was dried using a spray dryer (manufactured by Okawara Chemical Machinery Co., Ltd.) to obtain 66 g of guar gum hydrolysate as powder.

[0016] Guar gum hydrolysates were dissolved in water to obtain a 0.5 (w / v) concentration aqueous solution. Polyethylene glycol (average molecular weight: 2 × 10⁻⁶) was used as a molecular weight marker. ２ , 2 x 10 ３ , 2 x 10 ４ and 1 x 10 ５ Using ), the average molecular weight was determined by gel filtration chromatography (column: YMC-PackDiol-120, detector: differential refractometer), and it was found to be approximately 2.0 × 10⁶. ４ The molecular weight was 1.0 × 10⁻⁶. ３ ~1.0 x 10 ５ It contained more than 80% by mass of the substance. Furthermore, the viscosity of a 2% by mass aqueous solution was measured using an E-type viscometer at 37°C and 20 rpm and was found to be 3.3 mPa·s. The content ratio of galactose to mannose (galactose:mannose) was measured to be 1:1.6. The dietary fiber content was measured by enzyme-HPLC and was found to be 89% by mass.

[0017] Example 2 900 g of water was mixed with 0.1 N hydrochloric acid to adjust the pH to 4.8. Then, 0.12 g of commercially available β-mannanase derived from Aspergillus bacteria and 100 g of guar gum powder were added and mixed. This mixture was reacted at 45°C to 50°C for 10 hours. After the reaction, the enzyme was inactivated by heating at 90°C for 15 minutes. The reaction solution was filtered and separated by suction filtration, and the clear solution obtained by removing insoluble matter was concentrated under reduced pressure (using a Yamato evaporator). A solid content of 19% by mass was obtained. This was dried using a spray dryer (manufactured by Okawara Chemical Machinery Co., Ltd.) to obtain 66 g of guar gum hydrolysate as powder. The average molecular weight of the guar gum hydrolysate was determined in the same manner as in Example 1, and was found to be approximately 8.1 × 10⁶. ４ The result was that the molecular weight was 1.0 × 10⁻⁶. ３ ~1.0 x 10 ５ It contained more than 80% by mass of the substance. Furthermore, the viscosity of a 2% by mass aqueous solution was measured using an E-type viscometer at 37°C and 10 rpm and was found to be 8.3 mPa·s. The content ratio of galactose to mannose (galactose:mannose) was measured to be 1:1.7. The dietary fiber content was measured by enzyme-HPLC and was found to be 88% by mass.

[0018] Example 3 900 g of water was mixed with 0.1 N hydrochloric acid to adjust the pH to 4.2. Then, 0.3 g of commercially available β-mannanase derived from Aspergillus bacteria and 100 g of guar gum powder were added and mixed. This mixture was reacted at 50°C to 55°C for 24 hours. After the reaction, the enzyme was inactivated by heating at 90°C for 15 minutes. The reaction solution was filtered and separated by suction filtration, and the clear solution obtained by removing insoluble matter was concentrated under reduced pressure (using a Yamato evaporator). A solid content of 21% by mass was obtained. This was dried using a spray dryer (manufactured by Okawara Chemical Machinery Co., Ltd.) to obtain 67 g of guar gum hydrolysate as powder. The average molecular weight of the guar gum hydrolysate was determined in the same manner as in Example 1 and was found to be approximately 1.6 × 10⁶. ４ The result was that the molecular weight was 1.0 × 10⁻⁶. ３ ~1.0 x 10 ５It contained more than 80% by mass of the substance. Furthermore, the viscosity of a 2% by mass aqueous solution was measured using an E-type viscometer at 37°C and 30 rpm and was found to be 1.7 mPa·s. The content ratio of galactose to mannose (galactose:mannose) was measured to be 1:1.8. The dietary fiber content was measured by enzyme-HPLC and was found to be 87% by mass.

[0019] Example 4 900 g of water was mixed with 0.1 N hydrochloric acid to adjust the pH to 3.8. Then, 0.36 g of commercially available β-mannanase derived from Aspergillus bacteria and 100 g of guar gum powder were added and mixed. This mixture was reacted at 50°C to 55°C for 20 hours. After the reaction, the enzyme was inactivated by heating at 90°C for 15 minutes. The reaction solution was filtered and separated by suction filtration, and the clear solution obtained by removing insoluble matter was concentrated under reduced pressure (using a Yamato evaporator). A solid content of 21% by mass was obtained. This was dried using a spray dryer (Okawara Chemical Machinery Co., Ltd.) to obtain 68 g of guar gum hydrolysate as powder. The average molecular weight of the guar gum hydrolysate was determined in the same manner as in Example 1, and was found to be approximately 4.9 × 10⁶. ３ The result was that the molecular weight was 1.0 × 10⁻⁶. ３ ~1.0 x 10 ５ It contained more than 80% by mass of the substance. Furthermore, the viscosity of a 2% by mass aqueous solution was measured using an E-type viscometer at 37°C and 20 rpm and was found to be 1.2 mPa·s. The content ratio of galactose to mannose (galactose:mannose) was measured to be 1:1.8. The dietary fiber content was measured by enzyme-HPLC and was found to be 85% by mass.

[0020] <Test Method> <Subjects> Employees of Taiyo Kagaku Co., Ltd. and its affiliated companies were selected as subjects (n=394). <Test Sample> The guar gum hydrolysate described in Example 1 was used as the test sample. <Evaluation Items> All subjects were classified into four groups: hypertensive patients taking antihypertensive drugs (n=65), diabetic patients taking antidiabetic drugs (n=9), obese patients with a BMI of 30 or higher (n=9), and healthy individuals who did not fall into the categories of hypertensive, diabetic, or obese patients (n=321). Each group was further divided into an intake group that ingested 3.0 ± 2.6 g / day of the test sample and a non-intake group that did not ingest the sample, and systolic and diastolic blood pressure were measured. For statistical analysis of blood pressure data, an unpaired t-test was performed between the intake group and the non-intake group. A statistical significance level of p < 0.05 was used.

[0021] <Test Results> The results are shown in Table 1 and Figure 1. Table 1 shows the systolic, diastolic blood pressure, and p-values ​​for the non-intake and intake groups, divided into healthy individuals, hypertensive patients, diabetic patients, and obese patients. Figure 1 shows a graph comparing the systolic (A) and diastolic (B) blood pressure of the non-intake and intake groups in the healthy individual group.

[0022]

[0023] As shown in the figures and tables, it was found that ingesting the test substance of this embodiment significantly lowered both systolic and diastolic blood pressure in healthy individuals, regulating blood pressure to a lower level. On the other hand, it had no effect on either systolic or diastolic blood pressure in individuals with medical conditions (hypertension, diabetes, and obesity). Thus, this embodiment provides a composition for effectively regulating blood pressure in healthy individuals. The composition of this embodiment can be contained in various foods and beverages.

Claims

1. Contains guar gum hydrolysate, wherein the guar gum hydrolysate has an average molecular weight of 1.0 × 10⁻⁶. ３ ~1.0 x 10 ５ A blood pressure regulating composition for healthy individuals, characterized in that it contains 70% by mass or more of a substance within the average molecular weight range, and the viscosity measured at 10 rpm at 37°C using an E-type viscometer is 10 mPa·s or less, or the viscosity measured at 20 rpm is 5 mPa·s or less, or the viscosity measured at 30 rpm is 3 mPa·s or less, and it contains guar endosperm, with a galactose-to-mannose content ratio (galactose:mannose) in the range of 1:1.3 to 1:2, obtained by hydrolyzing galactomannan polysaccharide using microbial β-mannanase to reduce its molecular weight, and contains at least 70% by mass of dietary fiber as defined by enzyme-HPLC.

2. The blood pressure regulating composition according to claim 1, wherein the healthy person is in their 20s to 50s.

3. The blood pressure regulating composition according to claim 1 or 2, wherein the BMI of the healthy person is less than 30.

4. Food or beverage containing the blood pressure regulating composition for healthy persons according to claim 1 or 2.

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